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Skillful Sous Chef resume

ANTHONY POLANCO
Summary

Line Cook turned Sous Chef with 8+ years of experience in both Boutique Hotel and restaurant culinary environments. Skilled in preparing large volumes of food with both grace and efficiency. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Skills
  • Strong butchery skills
  • Kitchen staff management and scheduling
  • Portion and cost control
  • Purchasing and Inventory control
  • Well-tuned palette
  • Banquets and catering
Experience
Sous Chef Aug 2017 to Current
Pacifica Hotels Marina Del Rey, CA
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment
Chef De Cuisine May 2017 to Aug 2017
Whiskey Red's Marina Del Rey, CA
  • Reduced food costs from 37% to 31% in two months by closely examining purchasing needs and buying through approved suppliers.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Sous Chef Mar 2011 to May 2017
The Malibu Beach Inn Boutique Hotel & Restaurant Malibu, CA
  • Responsible for all kitchen operations such as banquet events, buffet lines, room service and hotel restaurant
  • Multitasked between Food prep, Grill, and Expo to support changing needs of both a hotel & restaurant kitchen
  • Checked in deliveries and signed off on products received
Line Cook Jan 2010 to Jun 2011
La Fonda on Wilshire Los Angeles, CA
  • Oversaw saute and grill station
  • Expediter when Chef left kitchen
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
Certifications
  •  ServSafe Food Protection Manager Certification valid through 10/23/2019
Education
Associate of Arts, Le Cordon Bleu 2009 California School of Culinary Arts Pasadena, CA
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Job-winning Sous Chef resume

Peter Berglund
Professional Summary
Skilled Executive Chef broadly trained and experienced in various culinary specialties such as French cuisine, Patisserie, fine dining, steak and seafood specialties and Mediterranean cooking.Publicatons/Media:
  • 2012 Fort Collins Magazine, Food Truck Issue, "Rolling Bistro"
  • 2006 (Dec 8) Free Traveler, "Luxury Flyfishing",(Blog)
  • 2006 (Sept)Outdoor Life Magazine"The Lodge at Palisades Creek"
  • 1986 (March 30)New York Times, "Eating Well in the Keys"
Skills
  • Accomplished in large event catering
  • Business operations expertise
  • Culinary expertise
  • Extensive food/beverage knowledge
  • Food regulation compliance
  • Food service background
  • Hospitality and service background
  • High energy, global knowledge of food products
  • Institutional and batch cook
  • Party planning capacity
  • Results-oriented, strong work ethic
  • Skillful menu development, specializing in creole cuisine
  • Supply ordering experience
Work History
Seasonal Sous Chef, 05/2015 to 10/2015
Three Forks Ranch Savery, WY
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Prepared for and executed new menu implementations.
  • Displayed enthusiasm and knowledge about the restaurant\'s menu and products.
  • Developed popular daily specials with personally sourced ingredients for broiler and saute stations.

Seasonal Sous Chef, 10/2014 to 05/2015
Granby Ski Ranch Granby, CO
  • Responsible for coordination of up to 18 servers in restaurant with capacity of 200.
  • Received and delivered quality products to restaurant from supply warehouse in a timely manner.
  • Developed daily menu in excess of 10 items for high-end restaurant with ingredient limitations and specifications.
  • Managed food delivery for 200+guests and special events.

Hydroseed Professional, 05/2014 to 10/2014
Rocky Mountain Hydroseed Company Laporte, CO
  • Retrieved and performed required tests for quality and integrity on product samples.
  • Adjusted pumping systems, chemical feeders, auxiliary equipment, control systems storage tank levels and pump stations indicators.
  • Procured materials and supplies to complete daily tasks.
Owner/Operator, 10/2010 to 05/2014
The Rolling Bistro Fort Collins, CO
  • Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
  • Responsible for the design and preparation of all menu items for all guests
  • Consistently stayed under monthly controllable expense budget.
  • Drove food costs down by 33% by effectively improving inventory procedures and reducing spoilage levels.
  • Performed all transactions in a cordial, efficient and professional manner

Tree Service Technician, 03/2009 to 10/2010
Trugreen, Inc. Fort Collins
  • Limbed and pruned a variety of tree species, including Aspen and orientals.
  • Pruned trees, shrubs and hedges using both manual, electric and gas powered tools.
  • Planned and cultivated lawn and planted areas using hedgers, tillers, mowers, etc.

Executive Chef, 05/2008 to 03/2009
The Aspen Lodge Estes Park, CO
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Instructed cooks and other workers in the preparation, cooking, garnishing and preparation of food.
  • Creatively plated menu items and dishes for guests.

Director of Dining Services, 10/2006 to 05/2008
Ebenezer Lutheran Care Center Brush, CO
  • Supervised and coordinated dining room activities and employee schedules.
  • Set-up and operated line for breakfast and lunch service.
  • Reviewed weekly inventory charts and recorded facility needs.
  • Enhanced company reputation by preparing nutritional foods that were appealing to a population with restricted dietary requirements.
  • Examined trays to make sure they contained required items.
  • Developed a variety of menu items catering to guests with food allergies and diet restrictions.

Executive Chef, 05/2000 to 10/2006
The Lodge at Palisades Creek Irwin, ID
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Prepared gourmet meals and dinners for guests, created and provided gourmet lunches to guest fisherman.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Operated large volume cooking equipment such as grills, deep fat fryers, and griddles, served wine and bottled draft beer.

Executive Chef, 10/1998 to 05/2000
Ptarmigan Country Club Fort Collins, CO
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Planned and prepared food for parties, holiday meals, luncheons, special functions and social events.

Chef de Partie, 09/1998
Fircrest Golf & Country Club Fircrest, WA
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Recommended top dining options for guests.
  • Spoke with patrons to ensure satisfaction with food and service
  • Prepared food items.
  • Responsible for all kitchen operations such as banquet events, buffet lines, service orders and restaurant.
Education
Bachelor of Science: Cultural Anthropology, Idaho State University - Pocatello, ID
Accomplishments
  • Cooked in wilderness fly-in camp in Alaska (20-40 guests)
  • Unique ability to combine ordinary with the exotic, creating unique presentations. (See Robert Fuller Reference)
  • Successfully elevated flight kitchen program and banquet operations. (See Harbor Air Reference)
Certifications
  • EMT Certification
  • Certification: Colorado Aero Tech, Airframe and Power Plant Tech (A&P)
  • Culiniary Apprenticeship, France (Studied with Chef Eduardo Wafflehart in Pepingnon and Michelle Dubois in Lyon. From there I studied under Chef Andre Ricard in Avingnon. Training was classical Escoffier with strong provincial overtones.
Affiliations
United States Marine Corps, Honorable DischargeSergeant-Force Reconnaissance
References
  • Dr. Dale Peterson, Gig Harbor, WA, 253.312.7905
  • Gary Knapp, Pocatello, ID, 505.470.2640
  • Naveed Rizvi, Fort Collins, CO, 970.443.7769
  • Mike Purcell, Fort Colllins, CO, 970.430.2655
  • Tom Hartman, Fort Collins, CO, 970.310.3463
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Experienced Sous Chef resume

JEFFREY COMPTON
  • www.instagram.com/cheffreycompton
Professional Summary

Southern Chef with 8years professional culinary experience in complicated, high volume environments. 5+ years experience in catering high volume events. 4 years of kitchen management experience with 20+ employees. I strive on hospitably creating the best product in the area while having food costs to a minimum. Utilizing every aspect of food along the way.Talented with a strong background in Southern/French Cuisine with a love for plating. I am a driven professional and have a passion for what I do.

Skills
  • Extensive food/beverage knowledge
  • Skillful menu development
  • Experience with catering and events
  • General knowledge of computer software
  • Management and leadership experience
  • Comprehensive understanding of budgeting
  • Food safety certified
  • Staff scheduling
  • Marketing and advertising
  • Trained in performance and wage reviews
Work History
Sous Chef, 08/2015 to Current
Acre Auburn, AL


  • Reduced food costs by 5 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.

Executive Chef, 02/2015 to 08/2015
Destin Diner FL


  • Expertly managed 20+ staff and maintained appropriate staffing levels throughout shifts..
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations, parameters of kitchen goals, and daily kitchen work.
  • Shopped for and ordered food, kitchen supplies, and equipment

Executive chef, 03/2014 to 08/2015
Sunside Catering & Vending Santa Rosa Beach FL

  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Achieved and exceeded performance, budget and team goals.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Carefully interviewed, selected, trained and supervised staff.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Prepared for and executed new menu implementations.

Shift Leader, 10/2013 to 02/2015
Travinia Italian Kitchen Miramar Beach, FL
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Promptly reported any maintenance and repair issues to Executive Chef.
  • Comprehensive knowledge of food and catering trends.


Certifications

ServSafe 2012

 Safestaff

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